"Fake" chops - a recipe

 

Such chops are not inferior in taste to ordinary ones. And it takes less time to prepare them.

What you need for "fake" chops:

favorite minced meat - 400 g;

spices to taste;

egg for breading - 1 pc.;

flour for breading - 100 g;

vegetable oil.

How to cook:

Mix the minced meat with spices, including salt, and then mix thoroughly.

Beat an egg in a separate container, and pour flour into another.

We give the minced meat a round or oval shape.

The resulting "chops" are breaded in flour and egg.

Fry our semi-finished product in a pan on both sides until fully cooked.

If there is a desire, you can add cheese on one side and keep it under the lid for up to two minutes so that it melts. In this way, the option "in French" will be obtained.

How to fry chops - the main rules

You can use not only pork for the dish. Delicious chops are also made from beef, chicken and turkey.

The first rule is to beat the meat well.

The second rule is the correct breading of eggs and flour. First, the well-beaten meat should be rolled in flour, then dipped in eggs, and then rolled again in flour.

The third rule is to fry chops in well-heated oil over medium heat. It is important to remember that different meats are cooked for different times:

chicken chops, like turkey, are fried on both sides for 3-4 minutes;

fry pork chops for 6-8 minutes on both sides;

beef chops are cooked for 5 minutes on each side.

It is worth noting that after frying, it is recommended to place the chops in the oven at a temperature of 200°C for 20 minutes.

What to do to make the chops soft is an important nuance

Regardless of the type of meat you bought, to get soft and juicy chops, it is better to marinate them beforehand. For example, you can use marinade with onions (as for barbecue) or crushed garlic.

If the meat turned out to be very tough, then before cooking, you can soak it in wine or lemon juice. The acid will help soften the fibers.

In addition, it is important to remember that you can salt the dish only at the end of cooking. If you add salt right away, the meat will release juice and become dry.

information taken from: https://www.unian.ua/recipes